Wednesday, January 30, 2008

Add all ingredients in a large plastic Ziploc. Closeand shake gently until potatoes are evenly coated.Bake in shallow baking dish sprayed with non-stickcooking spray at 45o degrees for 40 minutes. Stiroccasionally.

Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Wednesday, January 9, 2008

This is an awesome(and hot) chili recipe I got from a friend of a friend. I love a warm bowl of good chili this time of year. If you don't like your chili very hot, put in less(or omit) cayenne pepper.

Cook rice according to package directions. Cook chickenuntil no longer pink and then cut the chicken breastinto small pieces. Add soup and broth and heat through.Pile sauce on rice and add toppings. Here are a few of myfavorite toppings:

PREPARATION: Place all ingredients in a large saucepanand bring to a boil. Reduce heat and simmer for 45 minutes.Remove from heat and spoon into soup bowls.Serves 4 to 6. Both of my boys enjoyed the soup, which surprisedme because it had lots of vegetables.